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Big-eye tuna and cured sal­mon tartare with frozen yuzu foam, lemon­ade fruit and sturia caviar ($26)

Prime an­gus beef ten­der­loin with braised short rib, white truf­fle oil cus­tard and or­ganic miso-in­fused ko­hirabi ($40)

Cit­rus bombe glace with sauternes-poached straw­ber­ries and rhubarb ($16)

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